Prep: Take 10 minutes to
make everything ahead of
time at home, so you can
be present with your guests
and enjoy the moment.

Prosciutto-wrapped
cantaloupe: Cut
lengthwise strips of melon;
top each with a couple
of fresh basil leaves, a
drizzle of honey and some
Parmigiano-Reggiano
shavings; and wrap each
strip and toppings in a thin
slice of the cured meat.

Mediterranean
crostini: Cut a baguette
lengthwise, rub the halves
with a raw clove of garlic
and then slice the bread
into 2- to 3-inch sections.
Rough-chop black olives
and piquillo peppers to
make a simple tapenade to
spread on the bread.

Shrimp ceviche: Shell onedozen raw shrimp (of thesize that would provide 31to 35 shrimp per pound), cutthem lengthwise down thespine and discard the blackvein that runs down theirbacks. Squeeze two freshlemons and one orange intoa bowl, and add one mincedshallot to the liquid. Let theshellfish sit in the marinadein the fridge or an ice-packedcooler for about 30 minutesbefore serving.